28 January 2012


morning y'all!

as i made reference to yesterday, today you can find me over on the tie dye files.  the lovely kaitlyn is off on an italian skiing adventure and she was kind enough to ask me share a guest post with her readers.  so if you're interested in a little {almost} raw treat with a serious crunch and a strong hind of java, hop on over to check out these coffee crunch bites i made! 

enjoy your weekend,

26 January 2012

roasted garlic & sweet potato soup

smooth, velvety, soup.  deceivingly sinful and incredibly delicious ~ if the empty pot speaks for itself.

roasting the garlic is key to smooth flavour that is less likely to upset sensitive tummies {like mine} and roasting the sweet potatoes brings out their sweetness as they turn golden brown on the outside and their sugars begin to caramelize.  mmmm, i definitely snuck a few out of the roasting dish before they made it into the soup pot.  just these 2 ingredients matched up with a vegetable stock would have been wonderful, but seeing as i had some white beans kicking around the fridge from some high protein alfredo pasta i made on monday for a mini-birthday dinner party, i added those too.

why not?  i'm always up for beans and a little added protein!


roasted garlic & sweet potato soup
makes 4 servings
1 huge sweet potato, cubed {roughly 2 cups}
4-5 cloves of garlic, peeled
2 tbsp extra virgin olive oil
1 tsp sea salt
fresh pepper
2.5 cups low sodium vegetable broth
1/2 cup water
1 cup cooked white beans {if using canned, rinse well}
1/4 tsp cayenne pepper, optional

place the cubed sweet potato & garlic cloves in a baking dish and drizzle with the oil.  sprinkle with salt & a few cracks of fresh black pepper.  roast at 375f for 30 - 35 minutes.

remove from the oven and empty contents into a small soup pot along with the broth, water and beans.  bring this to a boil, then reduce the heat and let it simmer for 10 - 15 minutes.  if you like a chunky soup then you can just season to taste with s & p and serve, but i love this once it's pureed.

you can either blend the soup in 2-3 batches in your blender {being ever so careful not to burn yourself or paint your walls with hot soup} or you can do as i did and use an immersion blender right in the pot {same caution appliesif you're looking to transform your space, don't use splattered soup.  you're much better off contacting this girl.}.  if the soup is a little thicker than you'd like add a bit more water to the pot, then season to taste with a little more sea salt and pepper if needed and serve.

i garnished it with a little hot sauce & some raw pumpkin seeds.  deeeeeelish.
happy weekend friends.  saturday i'll be moonlighting on one of my favourite daily reads {can you guess which one???}, so be sure to check back for the link-through!  for the mean time, here's a little teaser of what i'll be sharing...  xo

shared at wellness weekends

25 January 2012

maple walnut oatmeal muffins

i've been holding out on you with muffins.  maple walnut muffins to be exact.  i made them way back on saturday after my friend anne mentioned that she was busy making muffins for breakfast over at her place and i thought, yeah! i'll bake some muffins too!  {really and truly, that was my honest saturday morning enthusiasm in these here parts.}  there must have been something in the air, because my pal heather was also whipping up a batch!

anywho, back to my morning excitement.  being the good little canuck that i am i sought out to make maple walnut muffins.  i've been trying to go easy on the gluten lately, so for my gluten-free readers, you'll be happy to know that you need not adapt these to suit yourself - they're already good to go!

these muffins are probably my favourite kind of muffin - the muffin itself is not too sweet and full of hearty ingredients like oats, flax, walnuts & fortified almond milk, and then there's the top - a little crunchy on the exterior with a sweet, caramelized nut topping that can be gently popped off and savoured last. 

{saturday morning projects}

i dare say the muffin top is my favourite part.  for sure.  and, can i just say,  i love a little muffin top.  and no, i don't mean the one that pops out of my jeans {though i'm trying to embrace that one too as it doesn't seem to be going anywhere...}  but really, this muffin top rocked my socks off.  it took every ounce of willpower not to rip all of the tops off and hide them for myself.  they're just so good with their tempting, sweet candied maple walnuts just calling me...

{maple walnut oatmeal muffins}

maple walnut oatmeal muffins gf, vegan 
makes 12 muffins
1 cup gluten-free flour blend {i used bob's red mill}
2/3 cup brown rice flour
1/2 tsp xanthan gum
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1 cup rolled oats {not quick oats}
1 cup almond milk {or any non-dairy milk}
1 tbsp apple cider vinegar
1 flax egg {1 tbsp ground flaxseed + 3 tbsp hot water + 5 minutes to soak}
1/2 cup brown sugar
1/2 cup canola or sunflower oil
1 tsp maple extract
1/2 tsp vanilla extract
1/3 cup walnuts, roughly chopped 

for the topping
1/3 cup walnuts, roughly chopped
1 tbsp ground flaxseed
1/4 cup brown sugar
2-3 tbsp maple syrup

preheat oven to 375f.  in a large bowl, mix up the dry ingredients except for the oats and set aside.  in another bowl, mix together the almond milk and vinegar to curdle.  to the milk add the oats, prepared flax egg, sugar, oil and extracts.  mix well.  add the wet bowl to the dry and mix gently to combine before folding in the walnuts.  scoop into paper-lined muffin tins.

prepare the topping by mixing all ingredients in a small bowl.  divide the topping among the uncooked muffins, about a teaspoon on top of each.  bake for 20 - 25 minutes until the tops are browned and a toothpick inserted comes out clean.  allow them to cool in the tin for at least 5 minutes before carefully removing them to cool fully on a cooling rack.

{nice muffin top}

these muffins will make you friends.

my favourite way to eat them?  from the bottom up, eh. 


save that muffin top for last.

19 January 2012

achiote tempeh tacos

today we got snow.  a lot of snow.  and it fell on top of more snow.
all i could think about was mexico.

and then i caught these incredible tempeh tostadas on jl goes vegan and then all i could think about was mexican cuisine. as i looked in the cupboard i eyed my bottle of achiote.  achiote tempeh it would be.  

{achiote inspiration}

achiote paste is a vibrant red, seasoned spice paste that's popular in the yucatán region of mexico.  it's made from the seeds of the annatto tree and mixed with herbs & vinegar.  traditionally it's used as a rub or marinade for a variety of meat dishes - but who needs tradition?

not this girl.

bring on the tempeh!

{tempeh tacos}

achiote tempeh tacos  adapted from jl's tostadas
serves 2
4 oz tempeh (about 1/2 a standard package)
1/2 - 3/4 cups vegetable broth
1/2 cup celery, chopped (1 big stalk)
1/4 cup onion, diced (1/2 small one)
1/4 cup cremini mushrooms, sliced (4 or 5)
1/2 tsp chili powder
1-2 tbsp achiote marinade
sea salt to taste

to serve:
guacamole {you can find my staple guacamole recipe here}
lettuce, shredded
hot sauce
soft corn tortillas

to start, steam or simmer the tempeh for about 15 minutes in a little bit of water and then drain off any remaining liquid.  as i've mentioned before, i really think this is an essential step to preparing tempeh as it reduces the strong bitterness.

then i heated the broth in a frying pan and added the onion, celery, mushrooms and tempeh along with the spices.  a few stirs in the pan and i covered it, reduced the heat and let it simmer for about 10 minutes.  uncover the pan and continue to cook it down about 5 more minutes.  season to taste with a bit of sea salt and it's ready to serve.

top each corn tortilla with a little handful of lettuce {or any salad green of your choice} and top with about 1/3 cup of the achiote tempeh filling, followed by a big dollop of creamy guacamole and if you like hot sauce or a bit of salsa.  yum.

{piled high with guacamole}

take a big bite, close your eyes and visualize the hot mexican sun on your shoulders.


have you heard of or cooked with achiote before?

if you don't have achiote you can still make these and i'm sure they'll be amazing!  just toss in some other spices of your liking.  if you'd like to try achiote though, you can likely find it at a mexican grocer and it's definitely worth a try.  if you can, i'd suggest buying the ready-to-use liquid marinade, but the solid spice block is good too, you'll just have to turn it into a paste with water, vinegar or orange juice.  {here's the brand we're familiar with.}

we don't have any mexican grocers locally so we always bring some home from our annual trip to akumal... and seeing as the bottle's almost empty... i guess we'll just have to take one for the team and go back! 

shared at wellness weekends

18 January 2012

cookbook review: fresh

it's time for another cookbook review!  this time we're looking at the latest cookbook release of 4 from fresh restaurant, fresh: new vegetarian and vegan recipes from fresh restaurants by ruth tal & jennifer houston.  this book was gifted to me from my super thoughtful father in law who has no doubt heard me mention going to fresh time and time again.

i love fresh and i love having the recipes to the dishes they serve up at their 3 {soon to be 5!} toronto locations.  being that i live 4 hours north of toronto i'm not at fresh all that often, but when m and i do make it there it is always busy.  always.  as in every table is full.  so obviously giving away their not-so-secret recipes is not putting a damper on business.


i've always considered fresh to be a vegan restaurant - which it almost is, but not quite.  they offer a few cheeses on their menu as 'add-ins' which although not for me, is probably liked by many of their omni/vegetarian clientele.  this cookbook also includes a handful of recipes that call for cheese {a few salads and a few sandwiches} making this cookbook a little more accessible perhaps for those who are not yet vegan or those who are transitioning to veganism.  for example, their greek pita lists both vegetarian and vegan alternatives {store-bought tatziki & dairy feta as well as recipes to make your own vegan tatziki & cauliflower feta}.

there are lots of familiar favourites from the restaurant in this book and like thier others, entire chapters dedicated to juices, power shakes & smoothies.  sounded like a good starting point for me!

{heads up: i chose recipes that were new to me, ones that i haven't yet tried at the restaurant, so i can't offer any comparisons to the 'real deal'.}

the first recipe i made was the chi-spa power shake.  i already love putting chia seeds in my smoothies, but i've never put dates in my smoothie!  yowza!  talk about a sinfully sweet breakfast!  it was delicious and if anything, just a wee bit too sweet.  i'd make this again but next time i'd cut the dates in half.


next up i went for the eat your greens! salad with the green dressing.  i had to improvise for the salad as i was all out of cucumber, peas, sprouts and avocado {pretty much the entire salad} but i still filled the bowls with the greens i did have on hand: cabbage, spinach, broccoli & edamame.  done and done, yum and yum.  if i'm being completely honest though, neither m nor i were really that into the dressing.  it was way too sweet {again} for us and this was with only a quarter of the agave the recipe called for.  but i do really like the idea of blending over a cup of fresh herbs into a salad dressing!  giddy up.

{eat your greens!}

maybe a few months early, but yesterday we had a little pancake tuesday action in the house.  i couldn't wait to try the pineapple flax pancakes and even made a special trip to the corner store for a can of diced pineapple {something i never buy}.  so how were they?  let's just say i'll probably be purchasing a few more cans of pineapple to keep on hand in the pantry.  they were light and fluffy and every bite came with a sweet, juicy bite of fruit.

{pineapple flax pancakes}

okay, and the last 'recipe' if you can call it that, that i've tried so far was for instant turtles - do you remember turtles?  you know those nutty, chocolate caramels that were popular in the 80s? well, you can really recreate the same flavour by stuffing a medjool with a couple other pantry staples and popping it all in your mouth at once.  i kid you not, it tastes just like i remember them!  i was amazed.  so i ate 2.

{instant turtles}

the recipes in this latest fresh cookbook are for good, wholesome, casual food.  what you won't find in this book are recipes worthy of a fancy dinner party.  but what you will find are recipes that can become new staples in your everyday kitchen.  the highlights for me are the endless possibilities of mixing and matching dressings & sauces with salads, noodles & sandwiches. 

there are many more recipes in this cookbook that i'm looking forward to trying including the curry laksa & the tofu ricotta fritters and - wait for it - the recipe for their quinoa onion rings!  and though i'll be creating more of these recipes myself, i'm not going to lie - i'll also be back to fresh and let them do the cooking too.

17 January 2012

an uninspired {but delicious} lunch

i don't know that it happens all that often to me, but it did yesterday.  after a really great weekend visit from a friends, lots of good eatin's, a bit too much wine {so much for that detoxification!} and some fun but less than successful chickadee feedings, i really had no direction as far as what i wanted to eat.  it was coming on noon, i was hungry, and i was at a complete loss.  there i was, in a kitchen full of food and i couldn't make a decision to save my life.  i was at a complete loss.  and having a mini meltdown.  i realize that for someone who's not as enamoured with food as i am this sounds totally ridiculous. 

you're hungry?  eat something.  who care's what it is, just fuel yourself with some toast.

but i love food and every time i'm hungry {and sometimes not hungry} i have an opportunity to create something delicious, whether it's experimenting with something new or whipping up an old favourite.  when i feel uninspired by food i just feel.... less like myself.  maybe it was just a case of the mondays.  that's possible.

so what did i do? 

i looked to you.  i asked on my cupcakes and kale facebook page what you were cooking up in the kitchen.  and thank you by the way for humouring me and sharing your monday eats!  i wanted everything that was mentioned!  but in the end, a weird little craving for a big ol' bowl of broccoli won out. 

yes, you read that correctly.  i had a minor meltdown and in the end was appeased with a bowl of broccoli. 

haha, seriously, what is up with me? 

{big ol' bowl of broccoli}

i have to tell you though that it was delicious.  crunchy, green broccoli blanketed in cheezy nutritional yeast....
i quickley blanched half a head of broccoli, trimmed stems and all, and tossed it with nutritional yeast, minced garlic and salt & pepper.  so simple and so yummy.  just enough to get me back to me.

and, it totally tided me over while i looked to another of my christmas-gifted cookbooks and got back to my busy self in the kitchen.  expect another review soon!

do you ever find yourself hungry with absolutely zero kitchen inspiration?  how do you beat the kitchen blahs?

12 January 2012

good morning lemon scones

these are based on the scones my mom makes for christmas breakfast.  the original recipe was passed to her from mrs. mcqueen, the mother of one of my parents' good friends.  hers are quite different in that they're not vegan, full of raisins and don't call for lemon.  but, since right now i have an over-abundance of lemons i changed things up a bit. 

{scones + confiture}

these scones ended up having a light lemony flavour and crumble just the way a scone should {in my books at least}.  once you break through the lovely crust, the inside is moist and tender.  they're scrumptious on their own {especially warm from the oven with a cup of tea} but they're also wonderful spread with your favourite jam.  i paired mine with a raspberry lime rickey confiture that we were gifted for christmas.  don't you just love foodie gifts?

{good morning}

{lemon scones}

what you see here is only half of the original recipe because the last thing i need around here is 2 dozen delicious scones calling out to be eaten, so feel free to double if you're entertaining or if you'd like to freeze them {they do freeze well}.   

also, i was out of my gluten-free flour blend when i made these, so if any of you awesome gf readers adapt these, i'd love to hear how they turn out! 

good morning lemon scones
makes 10-12 
1.5 cups all purpose organic flour
1.5 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup brown sugar
4 oz vegan shortening
1 flax egg {1 tbsp ground flaxmeal + 3 tbsp hot water: mix & wait 5 minutes}
zest of 1 lemon
2 tbsp fresh lemon juice
scant* 1/2 cup almond milk

*all told you want a 1/2 cup of liquid, so add your lemon juice to a measuring cup and then top it up to 1/2 cup with the almond milk.

preheat your oven to 400f.  in a large bowl, mix together the dry ingredients.  using a pastry cutter {or if you don't have one, you can use 2 forks like i did} cut in the shortening.  add in the flax egg and mix lightly, followed by the zest and milk/lemon juice mixture.  mix until the dry ingredients are just incorporated - don't overmix it!

the dough will be very wet and sticky.  flour your hands & working surface {board or counter} well and gently form the dough into a round and pat it down to about 3/4" in thickness.  using a well-floured biscuit or cookie cutter {i used one 2" in diameter} cut out scones one at a time and place them onto a parchment-lined baking sheet.  form together the scraps, pat out again and cut out more scones until you've used all of the dough.  alternatively, you can also form your scones by cutting them with a well-floured knife as i did with these ones.  bake for 9-12 minutes et voila! 

good morning, lemony scones!  breakfast is served. 

11 January 2012

a gourmet gift

i know it's january but i feel like christmas came all over again.  yesterday i received a special delivery in the mail ~ a box of confections from allison's gourmet.  remember back in december when my cinnamon & chocolate linzer cookies won 3rd prize in the 1st annual vegnews holiday cookie contest?  well this was my prize!  {i'm still giddy over that win by the way}  i can't help but feel like it was a gift though... just look at the beautiful package...


it's obvious how much love and effort went into putting this together, from the ribbon to the tissue, to even the care guide for the goodies.  i took my time unwrapping this and savouring each new layer and discovery.  and then i got to the real gift.  four packages of gorgeous sweets!  i almost didn't know where to start.  almost.

first things first i went for the salted vanilla caramels.  they were soft and creamy and so amazing with just the right kick of salt.  i was happy just with that, but i felt it would have been wrong to not dig into the other bags too - for you of course - i mean, i wanted to be able to tell you dear readers about them.  yeah... that's it...

{salted caramels}

next up i savoured one of the salted chocolate caramels: again, so creamy and chewy and i loved the crunch of the tiny sprinkle of himalayan salt on top.  {i love caramels and i can't believe i hadn't had one since becoming vegan!}

then i opened the chocolate almond toffee.  wow.  this was like the best skor bar i ever ate.  only way better and with a more grown up flavour profile.  part of me really wants to crumble some of this over banana soft serve like the blizzards of my university days youth.  i'm not sure if i'll actually follow through or not - but i'll keep you posted.

{chocolate almond toffee}

finally i opened the spiced peanut brittle and tried a small little piece.  then i reached back in and pulled out the biggest one in the bag.  such a great 'snap' to it and perfectly spiced with just a hint of cinnamon & cayenne pepper.  in one word: delish.

{spiced peanut brittle}

many thanks to vegnews & allison's gourmet for this sweet gift and for making a little exception about shipping to canada!  you have no idea how much i appreciate it.

four lovely confections and all four are delicious winners.  if you've been eyeing allison's gourmet online and considering an order, stop thinking and just do it!  i promise you won't be sorry.

just remember to brush those teeth before bed. 

09 January 2012

romaine tacos with cumin quinoa filling

i had great intentions for sharing this recipe earlier today because i think it makes for great meatless monday dish - but i got distracted by a special postal delivery.  and so here we are now on monday evening, long after everyone's dinner i'm sure.  oops.  but, if you like the looks of this there's nothing to keep you from bookmarking this one for next week though, right?

with a slight lightening up of winter's bite in the past couple days here in the north, i was inspired to make something that wasn't a piping hot bowl of soup and instead came up with these romaine & quinoa tacos.  they make for a great lunch or light dinner.  i found the cumin-scented quinoa flavour to be warming but they're also crisp with bright cilantro and refreshing romaine "taco" shells.

these actually kind of make me want to hit the park for a picnic.
how long again until june??? 

romaine tacos with cumin quinoa filling
serves 2-3 hungry folk
1/2 cup quinoa
1/2 cup water
1/2 cup vegetable broth
pinch of sea salt
1/4 tsp cumin seeds
1 cup sweet potato, peeled & cubed
1/3 cup cooked black beans {either cooked from dry or well-rinsed canned beans}
1 green onion, diced
2 tbsp cilantro, chopped
romaine leaves to serve

combine the quinoa, water, broth, salt and cumin seeds in a small pot and bring it to a boil.  reduce the heat, cover and simmer 15 minutes.  turn off the heat, full the quinoa with a fork and set it aside to cool to room temperature.  meanwhile, cook the sweet potato by steaming it or simmering it in an inch of water.  test with a fork to see that they're done and drain.

add the sweet potato to the quinoa along with the beans, onion & cilantro and stir to mix it all up.  to serve, pile into romaine lettuce leaves, season if you like with a squeeze of fresh lime or hot sauce.

these made a perfect weekend lunch on sunday afternoon.  m was a bit more voracious than i so he opted to go with  corn tortillas around his romaine tacos - a more filling variation. 

or, for someone who's both hungry & impatient {looking inward with non-judgment}, i can vouch for the deliciousness of the quinoa mixture on it's own out of the bowl with a fork.  yummy stuff my friends, yummy stuff.

countdown 'til picnic season when i can eat these tacos with my feet in the grass: 
a mere 5 months.

submitted to wellness weekends @ diet, dessert and dogs

06 January 2012

review: blissful bites

one of my many spoilings this holiday season that i received was the gorgeous cookbook blissful bites: vegan meals that nourish mind, body, and planet, the first {of hopefully many!} from the blissful chef herself, christy morgan
{thanks grandpa for this gift! xo}

this colourful cookbook is full of plant-based recipes that focus on whole foods with plenty of raw & oil-free options.  after a thorough flip through the book i had no idea where to start.  the book itself is stunning {amazing, glossy food photos galore} and so well organized.  each chapter of recipes is devided by dishes or courses {eg. breakfast and brunch of champions, compassionate proteins} and each section is further grouped by season & coordinating colour-coding for easy reference.  you see, i simply wanted to make everything.  in the end, i closed the book and set it down.  upon doing so i made my decision.

i had to make the amazing rolls gracing the cover.  i've been seeing that cover {and those rolls} now for weeks as i coveted this book from afar so that seemed the natural place to start.  i made the soba noodle sushi with apricot-ginger dipping sacue with just a few tweaks based on what veggies i had on hand and they were awesome.  love, love, loved them up!

{switching sushi up with soba}

did i mention christy has an entire chapter dedicated to sea vegetables?  it's true.  and it's amazing because she explains them so well and provides such straightforward recipes to try them that it helped me conquor my 'only a nori girl' fears.  so much so, that the next dish i tried was the sea and land soba salad.  i made mine with arame and it was another winner.  great textures & great flavours.

{adventures in arame}

the easy cheezy broccoli soup was both easy and oh-so cheezy.  a great wintery soup to warm you up on a cold winter's day.  i went all out and swirled on some cashew-garlic aioli as suggested too.  mmmm, so rich and creamy.

{soup's on}

not pictured, but we i also made the sage-infused polenta fries which. were. amazing.  seriously - m could not get enough of them, especially dipped in what was left of the cashew-garlic aioli {hence the lack of a photo}.  i know we'll be making these again soon.

there are so many more recipes i'm eager to try.  but in the mean time i'm happily reading through and bookmarking my next moves.  {i still want to make everything in this book!}

thank you christy for sharing your bliss!

04 January 2012

vanilla chia pudding

have you tried chia pudding yet?  if you have, then you likely either love it or you hate it.  {and if you haven't, newsflash: you're either going to love it or hate it.}  chia seeds have quite the texture... quite the, je ne sais quoi to them that some people find hard to handle.  just ask m - he's not a fan.  sometimes i can sneak them into our morning smoothie {especially easy to do when i throw a kiwi in because he thinks he's just crunching on kiwi seeds} - i'm not intentionally deceptive otherwise, promise.  anyways i stray.

i made this up yesterday as a midmorning snack/part two of my breakfast once my smoothie digested.  there must have been chia in the air, because then i saw that JL has mentioned on facebook that she was possibly one of the chia-fearing folk & linked up to gena's blog choosing raw for a whole series of pudding recipes including one for strawberry ginger chia pudding.  yum!

this pudding has a texture that others have compared to tapioca, but seeing as i don't think i've ever had tapioca, i can't confirm.  but i can confirm this to be a healthy sweet treat perfect for just about any time of day.

vanilla chia pudding with seeds & goji berries
makes 1 serving
2 tbsp chia seeds
3/4 cup almond milk
1/4 tsp pure vanilla extract
6-8 drops nunaturals vanilla stevia
{or replace with any other sweetener to taste: agave, maple syrup, etc}
1 tbsp raw pumpkin seeds
1 tbsp raw sunflower seeds
1 tbsp goji berries

whisk together the chia, milk, vanilla & sweetener and set aside for 30 minutes or more*.  top with seeds & goji berries.  eat pudding.  i've been enjoying this as a mid morning snack but it's also a nice after dinner dessert.  or breakfast.  or afternoon snack.

*chia are incredible little seeds that can absorb up to 12 times their weight in liquid!  the longer you wait the thicker {and more gelatinous} the pudding will get.  the biggest reason i like to wait about 30 minutes for my chia pudding to "set" is because if the seeds don't swell up before i eat them, i've found they continue to bulk up after i eat them.  in my stomach.  and for me, this can lead to a belly ache.  just ask any of my running mates.  last year i told them all about chia seed pudding and how wonderful it was, and then one day i ate some without letting it bulk up first on my way to one of our runs and my belly was so full and bloated i had to walk most of the run!  lesson learned.

phew - that's 2 lessons learned in 2 days.  not bad 2012, not bad at all.... 
{you can see my first lesson here}

special mention & thank you to my lovely friend emily who falls into the not a big chia fan group.  because of her i have a big bulk package of seeds since they were only collecting dust on her shelf.

but you know what they say, one woman's trash is another woman's... pudding?

 shared at wellness weekends...

03 January 2012

being kind with smoothies

happy new years everyone!  i hope everyone's 2012 is off to great start.  i started mine off this year the same as last with the 5k resolution run, which a great little race.  we lucked out and it warmed to about -3c on raceday which was a warm reprieve after the -25c practice run i took last week!  brrrrrr, welcome to winter in the north.  i think it's one of my favourite new traditions and possibly the only real "resolution" i'll make each year.  {although, i have set some intentions for the year.  nothing super concrete, but everything falls under the bubble of vowing to be kinder to myself.}  

and nothing says kindness by feeding my body a big green smoothie every morning.  here's my most recent favourite go-to morning smoothie.  i'm loving the addition of parsley!

{lemon, ginger & parsley}

lemon, ginger & parsley smoothie
makes about 2 cups
1 banana
2 handfuls spinach
1/2 lemon, peeled
1/3 cup fresh parsley
1" nub fresh ginger, peeled
1 tbsp chia seeds
1 cup organic pineapple juice {i use a happy planet pineapple-kiwi blend}
3 or 4 ice cubes {optional}

add all ingredients together in your blender and get going!  if you don't want to use juice, you can of course use water or a milk of your choice.  also, if you use a frozen banana, it will be much thicker so you'll likely need to increase the liquid to get things blending nicely.

{kindness in glass}

it's vibrant, green & delicious.  and exactly what i needed this morning to get me back to me.

you see, for all of the wonderful holidays i had, i forgot to heed my own advice and i let my immunity tonic regime go by the wayside.  {since we're being honest, it's possible that i didn't have it once in the entire month of december!}  well, apparently my immunitys guard was down, and yesterday i spent a horrible day with some sort of 24-hour bug.  and couldn't even keep water down, let alone a green smoothie.  it was not pleasant, but thankfully i feel so much better today.

so, today i will be making up another batch of the acv tonic and will get back to my daily regimen in the hopes that this does not happen again.

lesson learned.

in the mean time, i'm going to be more kind to myself.  with another helping of green smoothie please.